World Cuisines

Kuurdak

Kyrgyzstan

The nomad's skillet: lamb or beef fried hard with onions in a kazan until the edges crisp and the fat turns to sauce — kuurdak is Kyrgyzstan's first dish, cooked from the fresh slaughter.

What it is

The nomad's skillet: lamb or beef fried hard with onions in a kazan until the edges crisp and the fat turns to sauce — kuurdak is Kyrgyzstan's first dish, cooked from the fresh slaughter. Ingredients: lamb or beef (with liver, heart and lungs in the full version), onions (many), potatoes, garlic, black pepper, salt, oil or fat-tail. Recipe: 1) Fry the meat in its own fat over high heat. 2) Add offal, then oceans of onion. 3) Add potatoes; splash water; cover until tender. 4) Season boldly. Serve: in the kazan at the centre, with boorsok bread and tea. Flavor: browned meat, sweet onion, rich fat. History: kuurdak ('the fried one') is what herders cook first at a fresh slaughter — the name itself is the recipe. See also: Ashlyan-fu, Boorsok.

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